Level 3 Catering and Hospitality

Course Content

ART OF COFFEE MAKING Term 2

17285 – Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision. By the end of this unit students will be able to: 

• demonstrate knowledge of commercial espresso equipment

• demonstrate knowledge of making espresso and other beverages using commercial espresso equipment

• prepare espresso beverages under supervision

17288 - Prepare and present espresso beverages for service. By the end of this unit students will be able to:

• prepare espresso equipment and ingredients

• extract espresso

• explain potential problems with espresso and espresso equipment

• prepare milk, and explain potential problems with preparing milk, for espresso beverages

• present espresso beverages for service.

28145 - Interact with customers in a service delivery context. By the end of this unit students will be able to:

• Interact with customers in a service delivery context.

Introduction to baking: Term 3 & 4

13310 - Prepare and produce basic hot and cold dessert items in a commercial kitchen.By the end of this unit students will be able to: 

• Prepare basic hot and cold dessert items in a commercial kitchen.

• Produce and present basic hot and cold dessert items in a commercial kitchen.

13322 - Prepare and cook basic pastry dishes in a commercial kitchen. By the end of this unit students will be able to: 

• Prepare to cook basic pastry dishes in a commercial kitchen.

• Cook and present basic pastry dishes in a commercial kitchen.

13325 - Prepare and bake basic cakes, sponges and scones in a commercial kitchen. By the end of this unit students will be able to:

• Prepare to bake basic cakes, sponges, and scones in a commercial kitchen.

• Bake and present basic cakes, sponges, and scones in a commercial kitchen.